Lite Limoncello Tiramisu

This is so so so sooooooo good.
I really managed to skim the fat and sugar from, what usually is, a very fat and sugar laden desert.

I was tasting as I went because, as we all know about sugar subs, they can be overly sweet. The tang of the cream cheese helped to tame the sweetness as did the whipped topping. After all is said & done, I think we have a pretty good healthy rendition of Tiramisu.

I did not think the egg substitute would thicken properly, but if you stir constantly over a pot of boiling water and take it off and on as it gets too hot, it does thicken. I ran mine through the food processor to make it the consistency of mayonnaise (and it worked like a charm).

I am very happy with the outcome, better than I thought it would be. The Nudge gives this one his seal of approval. He is in favor of me making all different flavors. Curacao, Melon, Zambucca, Banana, Grapefruit, Chambourd....you get the picture.

Healthy Limoncello Tiramisu
makes 12 (1") servings
Ingredients
* 1/3 cup fat free egg substitute
* 1/2 cup In the Raw Zero Calorie Sweetener
* 100g (1/4 cup) Limoncello liquor or lemon juice + 1 tsp lemon extract
* 8 ounce package fat free cream cheese
* 4oz Cool Whip Free
* 1 tablespoon lemon zest
* 1/4 cup freshly squeezed lemon juice
* 1/2 cup hot water
* 1 tablespoon In the Raw Zero Calorie Sweetener
* 100g (1/4 cup) Limoncello liquor or lemon juice + 1 tsp lemon extract
* 20 or so ladyfingers
Directions
1. Combine 1/2 cup sugar, 1/4 cup Limoncello, and egg whites in the top of a double boiler; place over simmering water.
2. Beat at high speed of a mixer until stiff peaks form.
3. Beat cream cheese until light and airy.
4. Gently stir one-fourth of egg white mixture into cheese mixture.
5. Gently fold in remaining egg white mixture; set aside. Fold in whipped topping and lemon zest.
6. Combine 1/2 cup hot water, 1 tablespoon sugar, 1/4 cup Limoncello; stir well.
7. Dip ladyfingers quickly into Limoncello mixture, in the bottom of a loaf pan.
8. Spoon 1/3 of the cheese mixture over ladyfingers.
9. Repeat with a layer of ladyfingers then another 1/3 cheese mixture.
10. Another layer of dipped ladyfingers. Add any remaining dipping liquid into cheese mixture and stir in gently.
11. Spread last of the cheese mixture on top and spread evenly. Cover with saran and refrigerate at least 2 hours.
12. Grate some fresh lemon zest over top before serving.

If you like lemon you will like this desert.
If you LOVE lemon (as I do) you will LOVE LOVE LOVE this version.

If you want to eat a great summer desert with no guilt and still fit into your swimsuit, you will with this dish.